Mediterranean Nachos


Party time! Oh my gosh! So easy-tasty-crunchy-luscious. Big bold flavor. You can customize this to're the chef, right...liking. Chicken, great. Steak, great. Pulled pork/carnitas, great. Vegetarian, great. Rice chips, Great...and gluten-free. Or use tortilla chips. Make it Medi-Mexi if you feel like it. You're the chef! By the way, chef means boss.

Print Recipe


  • 1 Tablespoon Bella Sun Luci Extra Virgin Olive Oil
  • ½ yellow onion, diced
  • 5 cloves garlic, minced
  • 1 pound chicken Italian sausage
  • 6-10 medium pita breads, cut into triangles
  • ¾ cup grated parmesan
  • 2 cups shredded mozzarella, divided into two separate cups
  • 1 cup artichokes, drained well and chopped
  • 1 cup pitted black olives, drained well and sliced
  • 1 8.5 oz. jar Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Extra Virgin Olive Oil
  • ½ cup basil chiffonade for garnish


  • Preheat the oven to 400.
  • Line a half sheet pan with parchment and hold aside.
  • Heat the oil over a high flame in a sauté pan.
  • Cook the onion until translucent.
  • Add the garlic and sauté 10 seconds.
  • Add the sausage and cook until just brown.
  • Remove from heat and remove sausage mixture from the pan into a bowl. Set aside.
  • Evenly spread the pita triangles onto the parchment lined sheet pan.
  • Evenly sprinkle the parmesan over the pita and bake for 5 minutes.
  • Remove and sprinkle evenly with  cup of the mozzarella and the rest of the ingredients in the order above (except the basil), adding the second cup of mozzarella last.
  • Bake for 7-10 minutes.
  • Remove from oven and evenly sprinkle the basil chiffonade.

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